Most recipes for homemade strawberry lemonade involve blending or pureeing strawberries, then mixing them with water, sugar and lemon juice. This approach very simple and makes a great drink that anyone will love, unless you are like me, who would always pick the ‘no pulp’ version of orange juice at the grocery store. Here is how to make strawberry lemonade without pulp – crisp, easy to drink and very refreshing.
The approach to making this lemonade is very similar to that of making the cranberry water. It starts with smashing the berries with a stomper, bringing them with water and sugar to boil, then chilling, straining, and combining with lemon juice.
Not many home cooks own a stomper (really, who does?), so you may want to improvise. Use a wooden spoon or a similar instrument. You can even smash the strawberries with your hands. Whatever you do, don’t put them in a blender – this will make it very difficult to strain the juice after boiling.
If you don’t have cheese cloth handy, just strain the juice through a fine mesh strainer once or even twice.
I add the lemon juice after the strawberry juice is chilled, though you can add it early in the process. There is very little boiling involved and most nutrients and vitamins will be preserved.
Transfer the lemonade into a gallon-size jar and chill in a refrigerator overnight.
The amount of sugar in this recipe is just enough to make the lemonade pleasantly sweet. If you want it sweeter, add a little more. Start with a 1/4 cup. Then add another 1/4 cup if necessary. You can use honey or any other sweetener of your choice in place of sugar. Quantities will vary depending on the sweetener you choose, so some experimenting will be needed.
May favorite way to enjoy this lemonade is by mixing it with cold carbonated water, about 50/50 ratio. Here is the information on how to carbonate water at home in case you are interested. If are going to mix the lemonade with carbonated water you will need to make it a little sweeter by adding about 2/3 cups more of sugar.
- 2 lbs fresh or frozen strawberries
- Lemon juice from 4 lemons. Add 2 more if you like a more pronounced lemon taste
- 2 3/4 cups (540 g) granulated white sugar (add another 1/4 – 1/2 cups if you like it sweeter)
- 1 gallon drinking water
- Rinse and hull the strawberries. Place the strawberries in a large bowl or a pan and smash with a stomper. If you don’t have a stomper use a wooden spoon.
- Toss the smashed berries in a large non reactive pot, add water, sugar and bring to boil. Stir briskly to dissolve the sugar. Immediately remove from heat and let cool.
- In the meantime, squeeze the juice from the lemons and set it aside.
- Place a strainer lined with cheese cloth over a large bowl. Pour the strawberry juice into the bowl. If you don’t have a bowl large enough to hold a gallon of water, do this step in two batches. Transfer the juice into a gallon-size jar. Add lemon juice, close the jar and chill in a refrigerator.
- The strawberry lemonade may be refrigerated for up to a week without loosing freshness.
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